If there is a time to make homemade apple sauce – it’s now. Take advantage of those apple orchards, farm stands, or even bags of apples at Trader Joes and get this going in your oven asap. Your little one will thank you, your home will thank you for making it smell absolutely amazing, and you’ll thank yourself for making something so fantastic and in season.
There is a little prep work to this with all the apples but aside from that you throw everything into one bit pot and that’s that. I could not believe the difference between this and store bought. It doesn’t even compare. The citrus zest give it a little kick without overpowering the apples, at all. And the butter – what recipe doesn’t need butter? Exactly.
This is B and L approved – woohoo! Score.
- 2 large navel oranges, zested and juiced
- 1 lemon, zested and juiced
- 3 pounds Granny Smith apples (about 6 to 8 apples)
- 3 pounds sweet red apples, such as Macoun, McIntosh, or Winesap (about 6 to 8 apples)
- 1/2 cup light brown sugar, packed
- 4 tablespoons unsalted butter
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground allspice
- Throw in a cinnamon stick or two, if you have them
- Preheat your oven to 350 degrees F.
- Place the zest and juice of the oranges and lemon in a large dutch oven.
- Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice.
- Add the brown sugar, butter, cinnamon, and allspice and cover the pot.
- Bake for 1 1/2 hours, or until all the apples are soft. Remove and discard the red apple peel.
- Mix with a whisk until smooth, and serve warm or at room temperature.